A dish of peasant cuisine, created to recover stale bread using ingredients that were once poor and easy to find.
Pappa al pomodoro soup.
Ingrediants:
600 gr ripe Tuscan tomatoes
300 gr stale Tuscan bread
1 liter vegetable broth
1 clove of garlic
Basil
Extra virgin olive oil
Salt and pepper
In a pan (preferably earthenware), sauté the garlic in 200 grams of extra virgin olive oil for about two minutes, until the garlic is slightly golden.
Add the peeled tomatoes and a few chopped basil leaves and cook for 10 minutes, seasoning with salt and pepper.
Add the stale bread cut into pieces and the broth, then mix everything over a low heat for about 5 minutes. Let it rest at room temperature so that the bread absorbs the tomato better.
Before serving the pappa al pomodoro, heat it again in the pan, adding a little broth, a few fresh basil leaves and a drizzle of oil.
Et voila!
